UNIVERSITY    OF    CALIFORNIA  agricultural  experiment  Station 

college  of  agriculture  e-  j-  wickson,  director 

BERKELEY,    CALIFORNIA 


CIRCULAR  No.  Kqo 

March,  1911 


BUTTER  SCORING  CONTEST 


1910 


BY 


LEON  M.  DAVIS 


PRIZE     CUPS     FOR     1910 


BUTTER  SCORING  CONTEST  FOR  1910 


BY 

LEON   M.  DAVIS 


There  is  probably  no  industry  in  California  which  is  making'  such 
rapid  growth  as  that  of  dairying.  Adapted,  as  most  parts  of  the 
state  are  to  the  business,  it  is,  in  view  of  present  high  prices  paid  for 
butterfat,  one  of  the  most  profitable  branches  of  agriculture.  The 
increase  in  production  of  milk  and  cream  has  found  a  ready  home- 
market,  until  at  present  the  195  California  creameries  have  an  annual 
output  of  4-4,000,000  pounds  of  butter.  The  great  activity  of  manu- 
facturers in  attempting  to  obtain  a  continuous  supply  of  milk  and 
cream  has  resulted  in  an  age  of  keen  competition. — competition  which 
means  failure  to  that  concern  whose  methods  are  short  of  knowing 
every  detail  connected  with  their  business,  and  in  this  day  of  the 
strenuous  life,  with  competition  on  every  hand,  it  is  the  progressive 
man  everywhere  who  succeeds.  The  creameryman  can  be  no  exception 
to  this  rule,  for  his  business  offers  great  inducements  to  idle  capital. 
Perhaps  in  no  way  can  competition  be  more  easily  overcome  than  by 
the  manufacture  of  a  very  high  grade  product.  Quality  determines 
demand.  The  up-to-date  buttermaker  it  is,  who  strives  for  quality 
and  who  keeps  posted  on  the  grade  of  his  product,  as  compared  with 
that  of  his  neighbor.  An  ideal  position  would  enable  him  to  examine 
markets  to  determine  the  standing  of  his  butter,  but  such  is  impossible. 
It  was  with  the  thought  of  helping  these  busy  buttermakers  that  the 
California  Educational  Butter  Scoring  Contest  was  begun  in  1909. 
The  value  of  educational  contests  depends  on  the  individual.  The 
mere  sending  of  an  entry  shows  a  willingness  to  learn,  which  is  the 
most  important  step  toward  better  efficiency.  A  considerable  amount 
of  work  is  necessary  in  successfully  conducting  the  contests.  Reports 
must  be  written,  time  must  be  given  to  scoring,  the  testing  of  all  the 
samples  for  moisture  and  salt  represents  days  of  work  in  the  labor- 
atory, and  the  compilation  of  data  is  no  small  task.  However,  the 
energy  is  well  spent  if  an  increased  interest  in  better  creamery 
methods  is  created  among  the  buttermakers  of  the  state. 

The  plan  followed  in  the  second  contest  was  similar  to  that  of  the 
first.     Each  contestant,  at  specified  times,  shipped  an  entry  of  butter, 


3 


and  a  record  of  methods  used.  The  butter  upon  arrival  was  num- 
bered, and  any  marks  of  identification  removed,  so  that  when  scored 
no  partiality  could  possibly  be  shown.  The  criticism  of  the  judge 
and  a  reference  to  the  method  blank,  furnished  the  foundation  for 
a  letter  of  criticism,  which  was  in  due  time  sent  to  the  contestant. 
Mr.  C.  L.  Mitchel,  Dairyman  in  the  Dairy  Division  of  the  United 
States  Department  of  Agriculture,  directed  the  scoring,  and  his  famil- 
iarity with  the  butter  markets,  as  well  as  his  proven  ability  as  a  judge, 
made  the  contest  the  more  practical. 

Score  card  used : 
UNIVERSITY  OF  CALIFORNIA— COLLEGE  OF  AGRICULTURE. 
DAIRY  INDUSTRY. 


Butter  Score  Card. 


Name    

No.  .. 

Date 

Perfect 

Score 

Check 

45 


FLAVOR 


Rancid  ...- 

Over-ripe  cream 
Bitter  cream  


25 


BODY 


Worked  too  much  ... 
Worked  not  enough 


15  COLOR 


Too  high 
Too  light 
Mottled  .. 
Streaked 


in 


SALT 


Too  much  ... 
Not  enough 


PACKING 


Poor  packing- 
Poor  package 


100 


Total 


Scored  by 


Per  cent,  of  moisture 
Per  cent,  of  salt  


In  order  that  the  attending  expenses  be  met,  each  contestant  was 
asked  to  donate  his  first  entry  and  to  pay  all  express  charges  on 
succeeding  entries.  Aside  from  the  first  entry,  all  receipts  from  the 
butter,  which  was  reworked  and  packed,  have  been  refunded.  The 
liberality  of  some  of  the  supply  men  and  commission  men  swelled  the 
premium  fund  to  $280,  sufficient  for  the  purchase  of  four  prize  cups, 
which  were  competed  for  under  the  following  rules : 

"There  will  be  one  class — Creamery  Butter — and  three  prize  cups 
for  those  having  the  three  highest  averages,  respectively,  of  the  six 
separate  scorings  during  the  year." 

Method  blank : 

UNIVERSITY  OF  CALIFORNIA— COLLEGE  OF  AGRICULTURE. 
EDUCATIONAL  BUTTER  SCORING  CONTEST. 


Method  Blank. 
Fill  in  and  return  to  Dairy  Industry,  University  Farm,  Davis,  Calif. 

Name  of  creamery Creamery  at 

Manager  Buttermaker  

Milk  or  cream  received  when  

Date  churned  

AVhat  portion  gathered  cream  Do  you  grade  ...: How 

What  portion   milk 

Condition  of  milk  or  cream ,  Age  

Pounds  of  cream  churned  Pounds  of  fat  churned  

Pasteurized  at  what  temperature  Cooled  to  Ripened  at  ... 

Per  cent,  of  starter  added  Cream  ripened  to  what  per  cent,  acidity 

Cooled  to  what  temp,  before  churning  Time  held  before  churning  ... 

Time  to  churn  

Buttermilk  temperature  Test  Size  of  butter  granules  ... 

Manner  of  washing  

Wash  water  temperature  Number  of  washings  

Revolutions  worked  .. One  or  two  workings 

Butter  churned,  pounds  Overrun,  pounds  Per  cent 

Butter  color,  brand Amount  Rate  

Salt,  brand  Amount  Rate  

Starter  culture,  brand  

Washing  powder,  brand ._ 

Separator,  make  

Pasteurizer,  make 

Ripening  vat,  make _ 

Churn,  make  

Your  moisture  test  Our  moisture  test  

Your  score  of  entry  Our  score  


We  must  have  this  report  in  as  complete  form  as  possible,  with  each  entry. 
Helpful  criticisms  depend  upon  it. 


Directions  for  Shipping. 

Answer  the  questions  in  this  entry  blank  carefully.  Your  answer  will  help 
us  in  criticizing  your  butter. 

Pack  butter  in  a  20-pound  collapsible  cube  or  in  a  cube  made  from  clean, 
light  lumber.  The  latter  should  be  9"  X  9"  X  6"  inside  dimensions,  and  is  con- 
veniently constructed  from  material  used  in  the  unreturnable  butter  cases.  Paraf- 
fine  and  line  with  parchment  paper. 

When  shipping  place  this  cube  inside  a  larger  one  giving  2"  space  on  all 
sides.  The  space  between  should  be  packed  solidly  with  paper.  Cool  cube  of 
butter  several  hours  before  its  final  packing.  Never  ship  directly  from  churn. 
Send  in  time  to  allow  one  or  two  days  in  our  cold  storage  rooms  before  scoring. 

Attach  enclosed  shipping  tag  to  your  package.     Prepay  express. 

"A  suitable  prize  will  be  awarded  to  the  individual  sending  either 
five  or  six  consecutive  entries  showing  the  most  marked  improvements 
in  methods  and  quality." 

"Contestants  are  limited  to  one  prize." 
' '  The  butter  submitted  shall  represent  the  regular  run. ' ' 
Other  rules  provided  for  the  issuance  of  certificates  of  merit  to 
holders  of  an  average  score  of  92  on  six  entries,  or  an  average  score 
of  93  on  five  entries. 

From  the  standpoint  of  uniformity  of  manufacture  and  business 
methods,  every  buttermaker  should  keep  some  record  of  his  operations, 
including  acidity,  starter,  buttermilk  test,  overrun,  moisture  tests, 
etc.,  but  for  the  thorough  criticism  of  his  product  it  is  essential  that 
he  furnish  to  the  judge  an  outline  of  his  methods.  Blanks  similar 
to  form  on  page  4  were  provided  for  this  purpose,  containing  only 
such  questions  as  seemed  related  to  the  work  of  the  contest,  and  the 
response  from  the  contestants  was  quite  satisfactory. 

The  data  following  on  the  succeeding  pages  are  the  summarized 
method  blanks,  also  the  score,  moisture  and  salt  tests,  and  the  criti- 
cisms made  by  the  judges.  To  the  buttermaker  who  will  study  these 
there  are  many  valuable  points  to  be  gained.  There  should  be  a 
relation  between  the  score  and  criticism  of  the  butter,  condition  of 
cream,  acidity,  temperatures  used  in  ripening  and  churning,  the 
washing,  working,  etc.  A  careful  study  will  reveal  instances  where 
cream  in  good  condition  has  resulted  in  a  poor  butter,  due  to  methods 
employed, — and  on  the  other  hand,  where  the  skill  of  the  maker,  and 
his  excellent  knowledge  of  every  detail,  has  enabled  him,  by  appli- 
cation of  his  ideas,  to  turn  out  an  acceptable  product  from  raw  mate- 
rial which  was  not  the  best. 


FIRST  ENTRY. 


6 
>> 

Creamery 

U 

o 
o 

a 

<D 
U 
O 

0) 
bJO 

< 

a 

0< 

3 

Xfl 

aa 

U  p 

0"^ 

M 

h 

a 

i1 

8 

Bodega   Creamery 

94 

21/2 

35 

10 

18 

.58 

56 

55 

62 

17 

Sierra   Creamery 

93V2 

2 

35 

8 

20 

.40 

53 

54 

55 

20 

Univ.   Farm  Creamery 

931/2 

2-5 

30 

185 

I41/2 

21/2 

.52 

58 

60 

60 

23 

Laton  Co-op.   Creamery 

93 

1 

30 

15 

11 

.52 

56 

58 

58 

19 

C astro ville  Creamery 

•92  1/2 

0 

30 

18 

24 

.58 

54 

58 

60 

12 

Ceres  Creamery 

921/2 

1-2 

7 

10 

60 

60 

67 

5 

Pioneer  Creamery 

921/2 

1-4 

30 

170 

35 

14 

50 

55 

60 

2 

Richfield  Creamery 

92i/2 

1-4 

30 

12 

1 

Suisun   Creamery 

921/2 

1-3 

35 

20 

12 

.58 

54 

55 

54 

11 

Santa  Ysabel   Creamery 

92 

1-6 

56 

60 

7 

Calif.   Poly.   Creamery 

92 

2-4 

35 

160 

13 

12 

.57 

48 

50 

54 

6 

Stockton   Creamery 

92 

4 

271/2 

14 

14 

60 

63 

66 

4 

Dixon   Creamery 

92 

2-3 

35 

4 

60 

62 

60 

22 

Corcoran   Creamery 

911/2 

1-2 

40 

172 

12 

4 

52 

54 

60 

14 

Turlock  Creamery 

9iy2 

2-4 

30 

7 

12 

60 

58 

60 

15 

Bay  View  Creamery 

91 

2-9 

32 

56 

58 

58 

13 

Tulare   Co-op.   Creamery 

91 

1-2 

170 

15 

18 

.6 

57 

59 

3 

Diamond  Creamery 

90y2 

3 

42 

15 

20 

.42 

54 

56 

56 

9 

Salinas  Creamery 

901-2 

2-3 

28 

15 

3 

52 

55 

63 

18 

89 

16 

89 

2 

33 

60 

58 

21 

871/2 

1-2 

44 

10 

26 

.52 

54 

56 

58 

10 

87% 

I1/2 

37 

20 

3 

60 

60 

60 

Average 

91.46 

21/2 

331/2 

141/2 

131/2 

.51 

55 

57 

59 

The  butter  in  the  first  entry  that  scored  highest  was  made  as 
follows : 

To  cream  which  was  two  and  a  half  days  old,  in  fair  condition, 
testing  35  per  cent,  fat,  10  per  cent,  starter  was  added,  and  after 
holding  18  hours  .58  per  cent,  acidity  had  been  developed.  The 
churning  temperature  was  56°  and  churning  continued  until  the 
granules  were  about  the  size  of  peas.  The  wash  water  was  at  a  tem- 
perature of  62°.  The  butter  was  salted  at  the  rate  of  1  ounce  of  salt 
to  100  pounds  of  butter.     A  commercial  starter  was  used. 


FEBRUARY  8,  1910. 


*        $•* 


W        Ph "         §  t>  ^  ^ 


Criticisms 


>  = 


8        Sq.  22  14.95  1.63  Clean  flavor;   excellent  body 

17        S 12.25  1.57 

20  15  S.  18  12.6  1.28 

23         S.  24  13.85  1.63  Weak  body 

19        Sq.  22  14.3  1.53  Trifle  unclean   flavor;   weak  body 

12        D 14.25  2.10  Fair  flavor;   untidy  package 

5        S.  20  14.3  0.93  Flat,   unclean   flavor 

2        13.05  2.04  Salty;  gritty 

1        V.  18  12.85  1.17  Flat  flavor;   gummy  body 

11        V.  11.4  1.75  Unclean;    sour 

7        S.  20  13.65  1.87  Stale  flavor;   high  salt 

6        S.  23  14.35  2.22  Oily  flavor;   milky  brine;   high  salt 

4        V.  22  14.3  2.57  Old  cream  flavor;  high  salt 

22 D.  22  13.25  1.17  Unclean  flavor 

14        S.  19  15.25  2.34  Unclean  flavor;   gritty 

15        .    17  12.95  3.04  Old  cream  flavor;   gritty 

13        S.  15.1  2.45  Slightly  metallic;   coarse  body;   gritty 

3        S.  17  13.55  1.4  Foreign  aroma  :  dirt  specks 

9  _ S.  20  13.05  1.05  Tainted  flavor;   dry  body 

18        15.85  3.27  Barny  flavor;  poor  package 

16        B.  20  12.6  2.28  Coarse  salty  flavor ;  gummy  body ;  too  high  salt 

21        S.  19  13.45  3.04  Old  cream  flavor;  weak  body;  mottled;  too  high  salt 

10        S.  14.3  .99  Very  unclean;   gummy  body 

20  13.7  1.88 

*  Sq.  =  Squeezer;    S.  =  Simplex;   D.  =  Disbrow;   V.  —  Victor;    B.  =  Box  churn. 

Score,  94;  water,  14.95  per  cent.;  salt,  1.63  per  cent. 

The  butter  in  the  first  entry  that  scored  lowest  was  made  as 
follows : 

Twenty  per  cent,  commercial  starter  was  added  to  sweet  cream 
testing  37  per  cent.,  and  after  holding  3  hours  at  60°  the  cream  was 
churned.  It  was  churned  to  fine  granules,  and  the  wash  water  tem- 
perature was  the  same  as  that  of  the  buttermilk,  60°.  Salt  was  added 
at  the  rate  of  4%  pounds  to  100  pounds  of  fat. 

Score,  871/2 ;  water,  14.3  per  cent. ;  salt,  .99  per  cent. 


8 
SECOND  ENTRY. 


1 

Creamery 

X 

bir 

& 

as 

X 

[2«£ 

<! 

^'- 

r.  '— 

l- 

12 

Cavil  cos   Creamery 

95 

1-2 

44 

21 

10 

.52 

56 

56 

17 

Pioneer   Creamery 

94  V2 

1-2 

34 

160 

20 

14 

.5 

48 

5  4 

60 

7 

Ceres  Creamery 

94 

1-2 

60 

62 

23 

Univ.    Farm   Creamery 

93V2 

2 

30 

180 

20 

0 

.5 

48 

54 

50 

13 

Elite   Creamery 

93% 

1 

20 

6 

56 

56 

2 

Suisun    Creamery 

93% 

%-2 

39 

25 

11 

.56 

53 

55 

56 

8 

Santa    Ysabel    Creamery 

93 

2-4 

36 

12 

59 

61 

10 

Laton   Co-op.    Creamery 

93 

1 

31 

12 

12 

.52 

50 

54 

52 

19 

Calif.    Poly.    Creamery 

93 

1-2 

37 

15 

10 

.48 

54 

5  7 

60 

25 

Salinas   Creamery 

93 

2-3 

38 

10 

2 

.6 

51 

54 

61 

6 

Visalia   Creamery 

92% 

3 

33 

140 

6 

24 

47 

51 

51 

15 

Dixon   Creamery 

92 

32 

14 

54 

56 

54 

5 

D  i  a  mon  d   C  re  a  m  ery 

92 

3 

39 

25 

2 

.52 

53 

56 

60 

24 

Castroville  Creamery 

92 

1-2 

42 

Ki 

18 

.5 

52 

54 

56 

14 

Scott  Valley  Creamery 

91% 

3 

32 

10 

18 

.5 

50 

56 

11 

Bodega    Creamery 

91 

0 

35 

12 

16 

.56 

50 

56 

58 

1 

Fresno   Creamery 

91 

1 

175 

20 

16 

54 

56 

56 

21 

Turlock  Creamery 

91 

1-3 

2  7 

18 

50 

56 

56 

3 

Richfield   Creamery 

91 

1-3 

26 

5 

10 

.4 

56 

58 

62 

9 

Hicks  Yalley   Creamery 

90% 

1 

35 

10 

56 

57 

' 

16 

Bridgeport   Creamery 

90% 

1-2 

34 

12 

24 

57 

56 

20 

-       . 

2 

35 

54 

56 

54 

13 

89 

1-2 

28 

170 

12 

14 

.6 

18 

54 

57 

22 

1-2 

30 

165 

8 

3 

54 

56 

56 

4 

87 

1-2 

28 

10 

50 

5  2 

52 

Average  91.84  2  34  14  14  .52  52  55  56 


The  butter  in  the  second  entry  that  scored  highest  was  made  as 
follows : 

Sweet  cream  2  days  old  with  a  test  of  4-4  per  cent,  was  ripened  to 
.52  per  cent,  acidity,  by  the  aid  of  21  per  cent,  of  a  good  commercial 
starter.  It  was  cooled  to  43°.  held  for  10  hours  and  churned.  The 
churning  was  continued  until  the  butter  granules  were  the  size  of 
wheat.  The  buttermilk  had  a  temperature  of  56  ~  and  tested  .09  per 
cent.,  and  the  wash  water  had  a  temperature  of  56°.  Modern  equip- 
ment was  used  throughout. 

Score.  95;  water.  15.35  per  cent. ;  salt.  1.17  per  cent. 


APRIL  5,  1910. 


.EJ2 

p 

D 

"5 

0) 

> 
O 

w 

'c 
2 

13 

Criticisms 

s. 

22 

15.35 

1.17 

Rich  and  clean 

s. 

20 

14.45 

1.75 

Clean 

D. 

20 

13.8 

1.17 

Flat  but  clean ;   excellent  body 

s. 

18 

14.7 

1.4 

c. 

12.3 

1.63 

Clean  ;  brittle  body ;  mottled 

V. 

20 

14.35 

2.1 

High  salt 

V. 

20 

14.15 

2.22 

Salty 

s. 

18 

13.9 

1.58 

s. 

19 

14.35 

1.52 

Lacks  richness 

s. 

21 

14.09 

2.04 

Gritty 

s. 

15. 

2.69 

Sour  flavor;   gritty 

V. 

23 

15.45 

1.93 

Unclean 

s. 

20 

14.95 

1.28 

Trifle  unclean ;   streaked 

Sq. 

15.25 

1.93 

Not  good  flavor 

S. 

18 

13.25 

1.81 

Unclean  ;  wavy ;   gritty 

Sq. 

21 

14.25 

2.77 

Salty;   mottled 

S. 

16.8 

3.39 

Coarse ;  gritty 

S. 

20 

17. 

2.04 

Feed  flavor 

D. 

24 

14.75 

2.34 

Old  cream:  high  salt 

Y. 

15.15 

1.46 

Unclean ;   old ;  poor  package 

S. 

23 

13.85 

3.04 

Unclean;  off;  mottled;   gritty:  rough  package 

s. 

14.3 

2.1 

Lacks  character;  poor  package 

s. 

16.3 

2.57 

Bitter  flavor;  gritty 

D. 

22 

13.85 

.81 

Old ;   stale ;   weak  body 

V. 

16.35 

2.45 

Rancid:  weak  body:  gritty;  very  poor  package 

20  14.75  1.96 

*  Sq.  —  Squeezer;    S.  =  Simplex;   D.  =  Disbrow;   V.  =  Victor;   B.  =  Box  churn;  C.  =  Curtis. 

The  butter  in  the  second  entry  that  scored  lowest  was  made  as 
follows : 

Cream  in  apparently  good  condition,  testing  28  per  cent.,  was  held 
10  hours  before  churning  at  a  temperature  of  50°.  Fifty  per  cent, 
acidity  was  developed.  No  starter  was  added.  The  churning  temper- 
ature was  50°,  buttermilk  temperature  52°,  and  wash  water  temper- 
ature 52°.  No  record  of  salting  was  reported,  but  the  test  and 
criticisms  indicate  that  it  was  not  done  properly.  The  butter  was 
put  up  in  a  very  poor  package. 

Score,  87 ;  water,  16.35  per  cent. ;  salt,  2.45  per  cent. 


10 


THIRD  ENTEY 


Creamery 

u 
o 
o 
DQ 

S 

OS 
<n 
u 

0 

«H 

O 

9 

< 

~c3 

fa 

3 
0) 

08 

fa 

0 

W 

i  W) 

,a  « 

£   <B 

3* 

0 

a 

at  A 

s  a 

ft 

18 

Univ.   Farm  Creamery 

96 

1-2 

30 

180 

14 

0 

.52 

48 

53 

50 

6 

Calif.   Poly.   Creamery 

95  % 

1-2 

36 

25 

10 

.56 

45 

57 

58 

14 

Laton  Co-op.   Creamery 

95 

1 

32 

24 

14 

.46 

48 

52 

52 

15 

Bridgeport  Creamery 

941/2 

1 

10 

12 

64 

66 

60 

12 

Santa  Ysabel  Creamery 

94 

2-6 

37 

12 

54 

57 

58 

16 

Salinas  Creamery 

93V2 

1-2 

35 

30 

5 

.42 

51 

53 

60 

2 

Diamond  Creamery 

93 

1-2 

36 

18 

13 

.48 

43 

54 

57 

4 

Central   Creamery 

92  y4 

2 

41 

21 

17 

.5 

44 

54 

56 

3 

Bodega   Creamery 

92 

21/2 

34 

10 

15 

.64 

56 

57 

62 

13 

Eclipse   Creamery 

92 

2 

48 

60 

61 

10 

Richfield  Creamery 

92 

1-3 

25 

18 

10 

.6 

56 

58 

62 

7 

Sierra  Creamery 

92 

1-2 

24 

54 

56 

56 

1 

Fresno   Creamery 

92 

1 

31 

155 

28 

14 

42 

48 

48 

17 

Ceres   Creamery 

911/2 

1-2 

14 

55 

62 

64 

8 

Dixon   Creamery 

91 

5 

Castroville  Creamery 

90  3/4 

1-2 

10 

18 

.48 

52 

54 

54 

11 

Pioneer  Creamery 

90 

y2 

36 

150 

20 

14 

.6 

49 

56 

60 

9 

89 

1-2 

37 

23 

5 

.55 

51 

*53 

54 

Average 


92.55 


1% 


34 


14  .53  51  50  57 


The  butter  in  the  third  entry  that  scored  highest  was  made  as 
follows : 

A  fair  grade  of  gathered  cream  testing  30  per  cent.,  was  pasteur- 
ized at  180°,  cooled  to  48°,  and  14  per  cent,  of  good  commercial  starter 
added.  The  cream  was  not  ripened,  as  it  contained  .52  per  cent, 
acidity.  It  was  held  2  hours  at  48°,  and  churned.  Time  of  churning 
was  40  minutes,  and  the  granules  were  the  size  of  wheat.  The  butter- 
milk had  a  temperature  of  53°,  and  tested  .02  per  cent.  The  manner 
of  washing  was  spraying  at  50°  until  the  water  ran  clear  from  the 
churn,  then  adding  as  much  water  at  50°  as  there  was  buttermilk. 
There  was  one  working. 


"^    QJ  O  a;  .-. 

gs      -S        o        £ 


11 


JUNE'  1,  1910. 


Criticisms 


H  «  S  ^               G<  $ 

18           18  S.  20  14.5  1.28 

6  12  S.  18  15.45  1.52 

14  12  S.  18  14.55  1.4  Clean,  but  lacks  richness 

15  15  S.  16  15.1  1.75  Clean;  peculiar  body;  mottled 

12  16  V.  20  14.35  1.46  Flat,  but  clean 

16  12  S.  21  14.3  .81  Fairly  clean;  flat;  mottled 

2  S.  21  14.8  2.16  Lacks  richness;  high  salt 

4  S.  21  15.15  1.93  Slightly  unclean;  mottled;  high  salt 

3  44  Sq.  21  14.4  2.04  Overripe  cream  flavor;  mottled;  high  salt 

13  16  V.  22  13.45  2.16  Unclean,  cowy  flavor 

10  21  D.  21  13.9  1.46  Old  stale  cream  flavor 

7  S.          14.2  1.93  Unclean;  overripe  cream;   greasy  body 

1  S.  16  13.15  .8  Overripe  cream  flavor;  mottled 

17  16  D 13.45  1.4  Poor  cream;  body  not  good 

8  17.05  2.74  Overripe  cream  flavor ;  short  grain  and  slightly  greasy ;  high  salt 

5  110  Sq 13.6  2.69  Briny  flavor;  bad  grain ;  mottled ;   slightly  gritty 

11  S.  20  14.65  2.51  Oily  to  fishy  flavor;  high  salt 

9  12  V.  23  14.15  1.22  Cheesy  flavor;  mottled  and  uneven  color 


19  14.45  1.73 

Sq.  =  Squeezer;    S.  =  Simplex;   D.  =  Disbrow;   V.  =  Victor;   B.  rr  Box  churn. 

Score,  96 ;  water,  14.5  per  cent. ;  salt,  1.28  per  cent. 

The  butter  in  the  third  entry  that  scored  lowest  was  made  as 
follows : 

Cream  in  fair  condition,  age  2  days,  testing  37  per  cent.,  was 
ripened  for  5  hours  to  an  acidity  of  .55  per  cent.  Twenty-three  per 
cent,  of  starter  was  used.  When  churned  it  had  a  temperature  of 
51°,  and  the  buttermilk  was  53°.  There  were  two  washings  at  54°, 
and  one  working. 

Score,  89 ;  water,  14.15  per  cent. ;  salt,  1.22  per  cent. 


12 


FOURTH  ENTRY. 


S 

08 

6 

O 

fc 

^ 

Creamery 

0 

a 

fe 

c 

bC 

H 

w 

< 

fc* 

8 

Golden   Creamery 

95 

1 

2 

Laton   Co-op.   Creamery 

941/2 

1 

32 

4 

Pioneer  Creamery 

94 

1 

13 

Ceres  Creamery 

94 

2 

17 

Bodega   Creamery 

931/2 

2 

36 

7 

Univ.   Farm  Creamery 

93  1/2 

1-3 

32 

5 

Fresno  Creamery 

93 

1-2 

32 

11 

Castroville   Creamery 

921/2 

1-3 

6 

Dairy   Delivery   Creamery 

921/2 

1 

14 

Elk   Grove   Creamery 

92 

2 

40 

1 

Eclipse   Creamery 

91 

1-2 

32 

9 

Bay  View  Creamery 

91 

3-6 

35 

12 

Woodland   Creamery 

91 

1-4 

16 

Suisun   Creamery 

91 

1-3 

41 

21 

Diamond   Creamery 

91 

2-5 

34 

3 

Turlock  Creamery 

901/4 

1-3 

29 

10 

891/2 

1-2 

38 

20 

8  8  1/2 

3-5 

18 

8  8  1/2 

2-3 

32 

19 

88 

3-6 

34 

15 

87 

2 

35 

154 


180 
150 


160 


180 


180 


15 
26 
15 
3 
20 
18 
15 
15 
10 


18 
21 


U    a, 

-  Z 

S  ft 

s  s 

ft 

3 

50 

54 

54 

8 

.5 

48 

52 

52 

14 

.5 

49 

56 

60 

14 

54 

62 

64 

18 

.55 

55 

57 

62 

0 

.52 

52 

56 

52 

16 

46 

52 

56 

20 

.46 

50 

52 

52 

12 

51 

58 

62 

12 

.35 

58 

60 

62 

44 

.47 

56 

58 

63 

24 

60 

62 

58 

18 

.57 

55 

58 

57 

12 

.52 

48 

58 

10 

.58 

52 

56 

58 

15 

54 

58 

56 

10 

.56 

56 

57 

60 

3 

54 

56 

56 

.69 

57 

59 

57 

12 

56 

57 

59 

12 

.6 

48 

54 

66 

Average 


91.53 


34 


16 


14 


.53 


58 


The  butter  in  the  fourth  entry  that  scored  highest  was  made  as 
follows : 

Cream  which  had  been  graded,  and  which  was  1  day  old,  was 
ripened  with  15  per  cent,  of  starter,  at  a  temperature  of  58°  for  3 
hours.  Before  churning  it  was  cooled  to  50°,  and  held  for  1  hour. 
The  butter  came  in  45  minutes.  There  was  one  washing  at  the  same 
temperature  as  the  buttermilk,  54°,  and  but  one  working.  The  result 
was  butter  of  a  fine  clean  flavor,  and  having  good  body  and  texture. 

Score,  95 ;  water,  13.45  per  cent. ;  salt,  .85  per  cent. 


13 


AUGUST  1,  1910. 


o 

>> 

a 

•J* 

a* 

o 

ID 

M 

u 

> 

O 

— 

"o 

00 

Criticisms 

8 

12 

s. 

13.45 

.85 

2 

12 

s. 

18 

12.85 

1.31 

4 

s. 

20 

15.6 

2.23 

Rich,   but  slightly  metallic 

13 

15 

D. 

11.65 

1.31 

Clean,  but  lacking  richness 

17 

70 

Sq. 

19 

13.55 

1.25 

7 

18 

S. 

20 

13.46 

1.44 

Slightly  unclean 

5 

s. 

15 

13.75 

1.25 

Foreign  flavor 

11 

140 

Sq. 

14.3 

2.28 

Slight  old  cream  flavor 

6 

12 

S. 

13.45 

1.94 

Trifle  unclean 

14 

18 

V. 

22 

13.95 

1.48 

Not  clean  flavor 

1 

16 

V. 

22 

13.55 

2.28 

Overripe  flavor;  weak  body;  mottled;  high  salt 

9 

B. 

20 

13.8 

2.28 

Old  cream  flavor 

12 

22 

D. 

13. 

1.48 

Soft  body;  badly  mottled 

16 

14 

D. 

20 

14.15 

2.05 

Stale  cream  flavor;  high  salt 

21 

S. 

24 

14.6 

2.8 

Cheesy  flavor ;   gritty 

3 

15 

s. 

22 

13.4 

2.11 

Old  cream  flavor ;  mottled ;  high  salt 

10 

12 

s. 

20 

13.7 

1.43 

Old  cream  flavor 

20 

14 

V. 

22 

14.75 

2.34 

Old  cream  flavor ;  slightly  fishy  flavor 

18 

12 

s. 

22 

13.2 

3.88 

Fishy  flavor ;   gritty 

19 

16 

V. 

19 

13.5  5 

1.71 

Very  cheesy  flavor 

15 

21 

D. 

23 

12.4 

1.54 

Poor  cream  flavor 

20  13.62  1.87 

*  Sq.  rz  Squeezer;    S.  =  Simplex;   D.  =  Disbrow;   V.  =.  Arictor;   B.  =:  Box  churn. 

The  butter  in  the  fourth  entry  that  scored  lowest  was  made  as 
follows : 

Slightly  acid  cream,  testing  35  per  cent.,  was  ripened  to  .6  per  cent, 
acidity  at  54°,  without  the  use  of  starter.  The  time  held  before 
churning  was  12  hours,  when  it  was  cooled  to  48°.  Churning  was 
continued  for  40  minutes,  until  the  butter  came  in  irregular  granules 
the  size  of  barley.  The  buttermilk  temperature  was  54°,  but  the  wash 
water  was  at  66°.    There  was  one  washing,  and  two  workings. 

Score,  87;  water,  12.4  per  cent.;  salt,  1.54  per  cent. 


14 


FIFTH  ENTRY. 


H 

12 
9 
5 

10 
2 
6 
3 
4 
8 

11 
1 
7 

13 


Creamery 

Golden  Creamery 
Castroville  Creamery 
Suisun  Creamery 
Bodega   Creamery 
Ceres  Creamery 
Santa  Ysabel  Creamery 
Pioneer  Creamery 
Salinas  Creamery 
Fresno   Creamery 
Univ.   Farm  Creamery 
Calif.   Poly.   Creamery 
Standish   Creamery 


Average 


0j 

O 
o 
0Q 

s 

08 
V 

O 

c 

a 

M 

"3 

33 

N 

S 

OS 

s 

CJ 

o  o 

.s 

3  5 

5* 

be 

e 

g  p, 

D 

s 

OS 

95% 

1 

18 

0 

42 

54 

56 

58 

94% 

1-2 

14 

16 

6 

50 

54 

60 

94% 

1-2 

38 

18 

1 

54 

52 

56 

56 

94 

2 

33 

25 

18 

55 

53 

56 

62 

94 

1-2 

6 

12 

52 

60 

60 

93% 

3-6 

34 

12 

55 

56 

58 

93% 

1 

31 

152 

18 

14 

5 

49 

57 

62 

93% 

1-2 

30 

30 

2 

58 

50 

52 

61 

93 

2 

31 

18 

14 

50 

53 

54 

93 

1 

27 

30 

16 

65 

50 

60 

52 

91% 

2-3 

26 

180 

15 

6 

57 

52 

56 

58 

91% 

2 

28 

56 

58 

56 

87% 

1 

31 

10 

12 

52 

57 

60 

93.03 

2 

32 

18 

11 

55 

52 

56 

58 

The  butter  in  the  fifth  entry  that  scored  highest  was  made  as 
follows : 

Graded  cream  1  day  old  was  ripened  at  62°  to  .42  per  cent,  acidity 
by  the  aid  of  18  per  cent,  of  starter.  It  was  then  cooled  to  54°  and 
churned  immediately.  The  buttermilk  and  wash  water  were  56°  and 
58°.    Standard  culture,  and  approved  equipment  were  used. 

Score,  95% ;  water,  13.65  per  cent. ;  salt,  1.43  per  cent. 


15 


SEPTEMBER  26,  1910. 


6 

H 
O 

o 

> 
O 

3 

"o 

"3 
w. 

Criticisms 

12 

14 

s. 

13.65 

1.43 

Clean  and  rich 

9 

90 

Sq. 

22 

15.45 

1.83 

5 

12 

V. 

20 

14. 

1.83 

10 

70 

Sq. 

22 

14.6 

1.43 

Clean  flavor ;  weak  body 

2 

20 

D. 

12.45 

1.6 

6 

17 

V. 

19 

14.4 

1.25 

Not  quite  clean  ;  body  trifle  weak 

3 

14 

s. 

22 

15.3 

2. 

Flat  flavor;  mottled 

4 

23 

s. 

22 

15.1 

1.94 

Not  quite  clean  flavor 

8 

s. 

20 

14.45 

1.25 

Trifle  unclean 

11 

18 

s. 

19 

15.1 

1.25 

Worked  too  much 

1 

18 

s. 

20 

15.8 

2.28 

Foreign  flavor 

7 

18 

s. 

18 

12.2 

1.94 

Sour  flavor ;  overworked  ;  mottled ;  gritty 

13 

16 

s. 

24 

13.9 

2.97 

Rancid ;  weak  body ;  gritty 

21  14.34  1.77 

*  Sq.  =  Squeezer;    S.  =  Simplex;   D.  —  Disbrow;   V.  =  Victor;   E.  =  Box  churn. 

The  butter  in  the  fifth  entry  that  scored  lowest  was  made  as 
follows : 

This  butter  was  made  in  a  creamery  where  all  the  sweet  cream  is 
used  for  other  purposes,  and  the  sour  cream  left  for  churning.  That 
churned  tested  31  per  cent,  fat,  and  was  in  poor  condition.  Ten 
per  cent,  of  starter  was  added,  and  ripening  continued  for  12  hours. 
Before  churning  it  was  cooled  to  52°.  The  granules  were  the  size  of 
large  peas.  Buttermilk  and  wash  water  were  57°  and  60°,  respec- 
tively.   There  was  one  washing  and  one  working. 

Score,  87% ;  water,  13.9  per  cent. ;  salt,  2.97  per  cent. 


16 


SIXTH  ENTRY. 


H 
9 

11 
4 
5 


a 

Creamery 

o 
w 

m 

O 

<j 

"e3 

O 

3 

re 

~z  3 

03 

O    O 

Calif.   Poly.   Creamery 

95 

2-3 

38 

V2 

Ceres  Creamery 

941/2 

1-2 

10 

Univ.   Farm   Creamery 

94V4 

1 

27 

180 

18 

2 

Santa  Ysabel  Creamery 

94 

2-6 

35 

12 

Castroville  Creamery 

94 

1-2 

24 

19 

Salinas  Creamery 

931/2 

1-2 

33 

20 

1 

Pioneer  Creamery 

93i/4 
93 

1 

30 

154 

22 

14 

Standish   Creamery 

93 

3-4 

28 

Dairymen's  Co-op.   Cry. 

92% 

Bodega  Creamery 

921/4 

3 

36 

20 

16 

Suisun   Creamery 

92 

1-2 

35 

24 

2 

Visalia   Co-op.   Creamery 

91 

s>»*3 

56 


54 


C 
F   Pi 

3S 
O 

'3 

Is 

PQ 

c3 
* 

a  P. 
f"8 

53 

56 

52 

57 

60 

64 

52 

58 

54 

52 

54 

56 

56 

58 

62 

55 

58 

60 

49 

56 

62 

55 


54 
54 


56 

62 

58 

58 

56 

62 

56 

58 

Average 


93.27 


33 


.56 


57 


59 


The  butter  in  the  sixth  entry  that  scored  highest  was  made  as 
follows : 

Cream  testing. 38  per  cent.,  was  received  in  good  condition,  age 
2  to  3  days.  It  was  ripened  at  59°  to  an  acidity  of  .56  per  cent.  The 
use  of  starter  is  not  reported.  After  cooling  to  53°,  and  holding  30 
minutes,  it  was  churned  until  the  butter  granules  were  the  size  of 
barley.  Churning  took  45  minutes.  There  were  two  washings  at  52° 
and  48°,  respectively,  and  one  working. 

Score,  95 ;  water,  13.75  per  cent. ;  salt,  1.37  per  cent. 

No  method  blank  was  received  for  the  butter  scoring  lowest  in 
the  sixth  entry,  but  the  fact  that  the  butter  scored  91  does  not  reflect 
seriously  on  methods.  One  of  the  prominent  criticisms  was  grittiness, 
but  later  correspondence  reveals  that  this  was  due  to  a  temporary 
defect  in  the  brine  system,  rather  than  to  intentional  heavy  salting. 

Score,  91 ;  water,  13.4  per  cent. ;  salt,  2.4  per  cent. 


FLAVOR. 
The  most  important  point  to  be  considered  in  scoring  butter  is 
flavor.     The  demand  for  a  particular  brand  of  butter  may  be  traced 


17 

NOVEMBER  21,  1910. 


Jr.* 

CD 

> 

o 

o 
3 

Criticisms 

9 

15 

S. 

20 

13.75 

1.37 

11 

25 

V. 

14.25 

2.23 

Clean  but  flat 

4 

16 

s. 

18 

14.05 

1.37 

Clean  but  flat;  crumbly  body 

5 

19 

V. 

18 

11.55 

1.83 

Not  quite  clean  :  streaked 

8 

220 

Sq. 

22 

13.35 

1.6 

3 

27 

S. 

21 

15.2 

2.05 

Not  quite  clean 

7 

15 

s. 

24 

15.15 

2.05 

Briny  flavor :  streaked 

12 

16.1 

1.83 

Crumbly  body 

1 

18 

s. 

18 

12. 

1.71 

Not  quite  clean ;  streaked  color 

6 

14.35 

1.65 

Old  flavor;  gummy  body 

10 

50 

Sq. 

20 

14.5 

2.63 

Briny  but  clean ;  weak  leaky  body ;  gritty 

2 
13 

14 

V. 

19 

13.9 
13.4 

2.05 
2.4 

Unclean;  stable  flavor;  high  salt 
Not  clean  ;  weak  body  ;  gritty 

13.96  1.9 

*  Sq.  =  Squeezer;    S.  =  Simplex;   D.  =  Disbrow;   V.  —  Victor;    B.  =  Box  churn. 

almost  directly  to  its  quality,  and  butter  of  high  quality,  possessing 
that  delicate  mild  flavor,  is  always  sold  at  a  premium.  Fully  90 
per  cent,  of  the  unfavorable  criticisms  on  flavor  are  due  to  conditions 
of  handling,  over  which  the  buttermaker  has  no  control.  Unclean, 
cowy,  barn}7  flavors  are  the  result  of  dirty  methods.  Stale,  overripe, 
and  sour,  are  terms  used  to  designate  the  flavors  which  are  the  result 
of  too  long  holding  of  cream.  Kancicl  flavor  is  a  serious  defect  result- 
ing from  extensive  decomposition,  whereby  the  non-volatile  fats  are 
acted  upon  by  bacteria,  become  volatile  and  escape.  Cheesy  flavor  is 
the  result  of  a  fermentation,  but  this  time  it  is  the  proteid  materials — 
casein  in  cream,  curd  in  butter,  which  are  acted  upon.  It  is  an 
injustice  to  the  consuming  public  that  such  cream  be  manufactured 
into  butter.  Suggestions  as  to  the  improvement  of  raw  material  are 
made  later. 

As  a  contrast  to  the  large  number  of  defects  in  flavor,  for  which 
the  buttermaker  is  not  responsible,  are  the  small  number  of  criticisms 
under  flavor,  due  to  methods  of  manufacture.  They  include  fishy 
flavor,  oily  flavor,  and  metallic  flavor.  The  two  former  may  be  closely 
associated,  although  oily  flavor  is  perhaps  the  result  of  too  high  ripen- 


18 

ing,  churning,  and  working  temperatures.  Fishy  flavor  is  generally 
recognized  by  authorities  on  the  subject  to  be  the  result  of  over- 
working butter  which  is  made  from  high  acid  cream.  The  remedy 
for  these  defects  is  obvious.  Metallic  flavor  is  probably  due  to  the 
pasteurization  of  a  rich  cream.  It  is  likely  to  occur  when  cream  which 
tests  much  over  35  per  cent,  is  pasteurized.  Metallic  flavor  may  also 
be  due  to  holding  milk  or  cream  in  rusty  containers. 

BODY. 

Next  in  importance  to  flavor  is  body.  Body  refers  to  the  firmness 
or  substance  of  the  butter.  On  the  San  Francisco  Dairy  Exchange, 
the  body  of  butter  classes  as  extras  must  be  "firm  and  solid,  with 
perfect  grain  or  texture,  free  from  salviness."  Under  this  head  is 
also  included  texture,  or  grain,  which  refers  to  the  appearance  rather 
than  to  the  firmness  or  substance.  Perfect  texture  shows  a  grain 
which  may  be  spoken  of  as  having  a  flinty  appearance  when  a  trier 
full  is  broken.  Body  and  texture  influence  the  brine,  both  as  to 
appearance  and  amount. 

Weak  or  greasy  body  is  due  to  high  temperatures  and  overworking, 
whereby  the  fat  is  made  to  become  soft,  and  grain  is  destroyed. 
Cooling  the  butterfat  quickly  after  churning  and  working  at  a  low 
temperature  tends  to  produce  a  brittle,  or  crumbly  body.  Milky  brine 
is  due  to  lack  of  thorough  washing.  Leaky  butter  is  caused  by  a 
lack  of  thorough  incorporation  of  wash  water,  through  washing  in 
a  fine  granular  form  with  cold  water,  then  working  insufficiently. 
Leaky  butter  is  objectionable  to  consumers  because  of  appearance. 
The  presence  of  this  free  moisture,  however,  is  no  indication  of  a 
high  moisture  content.  Dry  body  is  caused  by  excessive  churning,  or 
high  churning  temperatures. 

The  importance  of  proper  temperatures  and  manipulations  is 
apparent.  These  can  be  determined  only  by  a  careful  -study  of  local 
conditions,  with  regard  to  season  and  the  feed  which  the  cows  receive. 
In  the  spring  when  pastures  are  opened,  the  percentage  of  soft  fats 
is  usually  increased,  necessitating  lower  temperatures  than  at  periods 
of  the  year  when  the  butterfat  is  harder  as  a  result  of  dry  feed.  The 
number  of  revolutions  for  working  varies  with  the  make  of  churn. 
The  only  general  rule  to  follow  is  to  work  sufficiently  to  dissolve  salt, 
prevent  mottles,  and  leave  butter  with  good  texture. 


19 

COLOR. 

The  most  serious  defects  under  color  are  mottles,  wavy  or  streaked. 
They  refer  to  a  difference  or  unevenness  of  color,  and  appear  in  butter 
as  irregular,  lighter,  and  darker  portions,  and  often  as  spots. 

The  general  opinion  regarding  these  defects  seems  to  be  that  they 
are  the  result  of  uneven  salting.  This  is  in  part  the  cause,  but  an- 
other factor  enters,  and  that  is  the  presence  of  buttermilk  or  casein 
compounds.  Salt  as  put  into  butter  should  be  dissolved  by  the  water 
present,  and  a  brine  solution  result.  If  butter  contains  casein  com- 
pounds, left  in  by  failure  to  remove  all  the  buttermilk,  they  are  acted 
upon  and  hardened  by  this  brine  solution.  Consequently,  when  the 
butter  is  worked  streaks  and  spots  result.  Where  these  streaks  and 
spots  occur  the  lighter  portions  are  due  to  the  presence  of  casein 
compounds.  The  yellow  and  clear  portions  are  free  from  these,  and 
the  fat  is  surrounded  by  clear  brine.  Well  washed  butter  very  seldom 
shows  mottles,  unless  the  salting  is  done  unevenly. 

Mottled  or  streaky  butter,  then,  may  be  prevented  by  churning  at 
a  low  temperature  to  keep  the  butter  in  fine  granules,  washing  thor- 
oughly, and  working  sufficiently  to  insure  equal  distribution  of  salt. 
Even  under  these  conditions  a  certain  amount  of  buttermilk  will  be 
retained  within  the  granules,  but  not  sufficient  to  cause  these  defects. 

Mottles  or  streaks  do  not  necessarily  detract  from  the  palatability 
and  wholesomeness  of  butter,  but  the  fact  that  present  day  markets 
are  governed,  to  a  great  extent,  by  appearances  makes  it  the  more 
important  that  every  buttermaker  guard  against  them. 

The  demands  of  different  markets  in  the  state  made  impossible 
any  criticism  regarding  the  shade  of  color.  It  was  the  general  opinion 
of  the  judges,  however,  that  a  large  amount  of  California  butter  is 
too  light  in  color,  the  more  so  because  the  great  activity  which  is 
now  going  on  among  the  manufacturers  of  butter  substitutes.  It 
would  seem  clear  to  most  creamerymen  that  the  use  of  butter  color 
should  be  strongly  advocated,  especially  at  such  times  of  the  year  as 
when  the  natural  color  is  light.  However,  a  large  number  still  cater 
to  certain  markets  regardless  of  the  injury  they  work  on  themselves 
in  the  long  run.  The  competition  of  the  so  called  substitutes  has 
barely  begun,  and  with  the  present  high  price  of  butter  no  creamery- 
man  should  fail  to  do  all  in  his  power  to  protect  the  dairy  industry. 

SALT. 

It  is  surprising  the  number  of  gritty  entries  which  were  sent  in 
during  the  year.     Grittiness  from  the  standpoint  of  the  consumer  is 


20 

a  very  serious  defect,  even  more  so  than  some  of  the  minor  defects 
in  flavor.  It  refers  to  an  amount  of  salt  in  excess  of  that  which  the 
water  present  in  the  butter  can  dissolve.  It  may  be  due  to  the  inten- 
tional use  of  a  large  amount  or  to  uneven  salting.  There  is  no  definite 
relation  between  grittiness  and  salt  content.  Gritty  samples  were 
found  which  contained  as  low  as  1.8  per  cent,  salt,  thus  showing  that 
the  defect  is  the  result  of  improper  incorporation.  This  general 
defect  under  salt  would  seem  to  emphasize  the  need  of  more  attention 
to  this  part  of  the  process  of  buttermaking.  If  the  market  calls  for 
a  high  salted  butter,  buttermakers  will  perhaps  find  no  better  guard 
against  grittiness  than  by  wet  salting,  mixing  just  sufficient  water 
with  the  salt  to  partially  dissolve  it  before  adding  to  butter  in  the 
churn.  Excessive  salting  tends  to  cover  flavor,  good  as  well  as  bad. 
Severe  criticisms  were  not  made  on  salt  unless  an  extreme  amount 
was  perceptible  to  the  taste.  The  average  salt  content  for  the  year 
was  1.85  per  cent.,  which  may  be  taken  as  a  very  satisfactory  per- 
centage. The  individual  tests  varied  all  the  way  from  .8  per  cent,  to 
3.88  per  cent. 

PACKAGE. 

Any  box  or  tub  into  which  butter  is  put  should  be  clean  and 
attractive,  and  the  butter  should  be  packed  neatly  in  it.  No  cuts 
were  necessary  under  package,  except  in  one  or  two  instances  where 
the  boxes  were  soiled,  made  of  very  rough  lumber,  or  in  which  the 
butter  had  not  been  carefully  packed.  One  sample  contained  black 
specks,  which  were  presumably  particles  of  grease  which  had  worked 
in  through  the  bearings  of  the  ripener  or  churn.  It  should  never  be 
necessary  to  make  criticisms  on  package,  especially  in  a  contest.  The 
manner  in  which  a  buttermaker  packs  his  butter  is  an  indication  of 
the  neatness  and  care  with  which  other  parts  of  his  work  are  done. 
It  is  doubtful  whether  good  butter  in  a  poor  package  will  find  such 
a  ready  sale  as  poor  butter  in  a  clean,  neat,  and  attractive  package. 
The  consumer  cares  for  looks  as  well  as  taste. 

WINNERS  FOR  THE  YEAR,                                  Av.  Score 
Highest  average  score 93.95 

E.  H.  Hagemann,  University  Farm  Creamery,  Davis  (not  competing). 
First  prize  cup 93.41 

Simon  Koppes,  Ceres  Creamery,  Ceres. 
Second  prize   cup   92.95 

Ira  King,  Pioneer  Creamery,  Ferndale. 
Third  prize  cup 92.87 

A.  Jensen,  Castroville  Creamery,  Castroville. 
Special  prize  cup  for  improvement  in  methods  and  quality  92.8 

J.  A.  Jorgensen,  Salinas  Creamery,  Salinas. 


21 


CERTIFICATES  OF  MERIT. 

Certificates  of  merit  were  issued  to  the  above  contestants,  also  to 
the  following: 

M.  Resendes,  Bodega  Creamery,  Bodega  92.79 

F.  T.  Aitken,  California  Polytechnic  School  Creamery,  San  Luis  Obispo  92.7.1 

L.  Hansen,  Santa  Ysabel  Creamery,  Paso  Robles  92.45 

V.  Baciarini,  Suisun  Creamery,  Suisun  92.08 

X.  -T.  Beck,  Visalia  Co-operative  Creamery,  Visalia 93.3 

SUMMARIZED  SCORES. 


1 

2 

3 

4 

5 

6 

Av. 

E.  H.  Hagemann 

Davis 

93% 

93% 

96 

93% 

93 

94% 

93.95 

Simon   Koppes 

Ceres 

92  % 

94 

91% 

94 

94 

94% 

93.41 

Ira  King 

Ferndale 

92  y2 

94% 

90 

94 

93% 

93% 

92.95 

A.  Jensen 

Madera-Castroville 

93% 

92 

90% 

92% 

94% 

94 

92.87 

M.  Resendes 

Bodega 

94 

91 

92 

93% 

94 

92% 

92.79 

F.  T.  Aitken 

San  Luis  Obispo 

92 

93 

95  % 

89% 

91% 

95 

92.75 

L.  Hansen 

Paso  Robles 

92 

93 

94 

88 

93% 

94 

92.45 

V.  Baciarini 

Suisun 

92% 

93% 

89 

91 

94% 

92 

92.08 

N.  J.  Beck 

Laton-  Visalia 

93 

93 

95 

94% 

91 

93.3 

J.  A.  Jorgensen 

Salinas 

90% 

93 

93  % 

93% 

93% 

92.8 

AVERAGE  FOR  YEAR. 

Av.                    Av.  Av. 

Date                           Score  Score  Moisture 

1910  1909  1910 

First   entry 91.46  90.97  13.7 

Second    entry    91.84  92.34  14.75 

Third    entry 92.55  91.67  14.45 

Fourth    entry    91.53  92.31  13.62 

Fifth     entry    93.03  91.26  14.34 

Sixth    entry    .'. 93.27  92.05  13.96 


Av. 

Av. 

Moisture 

Salt 

1909 

1910 

13.7 

1.88 

13.6 

1.96 

13.2 

1.73 

12.8 

1.87 

13.2 

1.77 

13.3 

1.9 

Yearly  average 


92.2i 


91.76 


14.13 


13.3 


1.85 


22 


LIST  OF  CREAMERIES  TAKING  PART 
Bay  View  Creamery 
Bodega  Creamery 
Bridgeport  Creamery 
California  Creamery 
California  Cream  and  Butter  Co. 
California  Polytechnic  School  Creamery 
Casttoville  Creamery 
Cayucos  Creamery 
Central  Creamery  Company 
Ceres  Creamery 
Corcoran  Creamery 
Dairy  Delivery  Company 
Dairyman's  Co-operative  Creamery 
Diamond  Creamery 
Dixon  Creamery 
Eclipse  Creamery 
Elite  Creamery 
Elk  Grove  Creamery 
Fresno  Creamery 
Golden  Creamery 
Hicks  Valley  Creamery 
Laton  Co-operative  Creamery 
Lemoore  Cream  and  Butter  Co. 
New  Era  Creamery 
Pioneer  Creamery 
Richfield  Creamery 
Salinas  Creamery 
Santa  Ysabel  Creamery 
Scott  Valley  Creamery 
Sierra  Creamery 
Silva's  Creamery 
Standish  Creamery 
Stockton  Creamery 
Suisun  Creamery 
Tulare  Co-operative  Creamery 
Turlock  Creamery 
University  Farm  Creamery 
Visalia  Creamery 
Visalia  Co-operative  Creamery 
Woodland  Creamery 


IN  YEAR'S  WORK. 
Napa 
Bodega 
Manchester 
Oakland 
Fresno 

San  Luis  Obispo 
Cast  rovi  lie 
Cayucos 
Cayucos 
Ceres 
Corcoran 
Gust  in  e 
Tulare 
Cayucos 
Dixon 
Beatrice 
Nicasio 
Elk  Grove 
Fresno 
Etna  Mills 
Petaluma 
Laton 
Lemoore 
Gustine 
Fern  dale 
Corning 
Salinas 
Paso  Robles 
Etna  Mills 
Madera 
Santa  Rosa 
Standish 
Stockton 
Suisun 
Tulare 
Turlock 
Davis 
Visalia 
Visalia 
Woodland 


THE  IMPROVEMENT  OF  QUALITY. 
One  of  the  most  conspicuous  features  noticed  in  connection  with 
the  second  contest,  as  well  as  the  first,  is  the  poor  quality  of  cream 
which  is  generally  received  at  California  creameries.  A  study  of  the 
summarized  method  blanks  reveals  that  cream  is  delivered  at  ages 
varying  from  one  to  nine  days.     There  is  no  occasion  to  believe  that 


23 


patrons,  who  will  not  deliver  cream  oftener  than  every  three  or  four 
days,  observe  any  precautions  of  handling  or  cooling  the  cream,  and 
it  is  obvious  that  no  buttermaker  is  able  to  make  an  extra  grade  of 
butter  when  compelled  to  work  with  a  poor  raw  product.  There  is 
little  doubt  but  that  most  buttermakers  who  have  competed  in  the 
contest  would  have  been  in  line  for  prizes  had  they  been  able  to 
control  all  ripening  processes  from  the  time  when  the  cream  which 
they  handled  was  separated. 

The  improvement  of  quality  is  one  of  the  most  serious  problems 
confronting  creamerymen.  The  lack  of  a  system  of  grading,  whereby 
quality  would  influence  the  amount  of  the  patron's  pay  check,  may 
be  taken  as  a  cause  of  present  conditions.  There  is  little  incentive 
for  the  production  of  a  high  grade  product  on  the  part  of  the  dairy 
farmer,  whose  business  is  cream  production,  for  the  cost  of  improve- 
ment is  not  met  by  a  corresponding  raise  in  price.  The  raising  of 
the  standards  of  cream  production  will  depend  on  the  extent  to  which 
creamerymen  will  cooperate.  Aside  from  cooperation,  they  may  do 
much  to  educate  their  patrons.  One  of  the  strongest  ways  of  impress- 
ing upon  patrons  the  necessity  of  cleanliness,  and  proper  methods  of 
handling,  is  to  set  the  example  in  the  creamery.  What  inspiration 
is  there  for  a  patron  wTho  delivers  his  cream  to  a  creamery,  where  the 
receiving  platform  is  a  mixture  of  disorder  and  filth,  where  the  sink 


"  ";" 

■■-';:.,.'■"':':  "k  y  -  £ ".   ■ 

I     i 

i      '£  f| 

M         ■*'•»■■■ 

Cool  c  »  t;  a  m    i  m  m  e  d  i  at  l  i.  \ 

At   XL  K     SEPARATING.     PLACE 
TANK      OR    BARREL         WITH 
TALL      CONTAINERS          T  0 
RFX  LIVE     W  A  T    SI   R     l>!  R  E  CTL\ 
FROM         vv  E  L  L.      O  V  E  R  F  LO  \V 
USE  D      F  0  R           STOCK. 

24 


is  always  full  of  dirty  greasy  water  for  washing  cans,  and  where  the 
weigh  man  himself  is  repulsive  to  look  at.  Such  conditions  are  not 
uncommon.  Another  means  of  interesting  patrons  is  to  create  an 
interest  in  the  grade  of  butter  turned  out.  Dairy  farmers  and 
creamery  patrons  are  proud  to  have  their  community  noted  for  its 
continuous  supply  of  Extras,  or  for  their  creamery  to  win  a  prize  cup. 
Such  are  evidences  of  thrift. 

As  suggestions  for  improving  quality,  the  following  results1  are 
referred  to : 


EFFICIENCY  OF  CEEAM  COOLER. 
Rate  of  inflow,  75  gallons  per  hour. 
Periods  V2  hour  1  hour      1 V2  hours 

Temperature    air 89°  89°  89° 

Temperature    water 70  70  70 

Temperature    milk 96  83  77 

Temperature    milk,    untreated 100  100  98 


2  hours 

2  V2  hours 

88° 

88° 

70 

70 

75 

74 

97 

95 

The  milk  was  heated  to  100°  F.,  and  one  can  was  put  in  the  cooler, 
which  had  water  at  a  temperature  of  70°  running  through  it.  In 
two  and  a  half  hours  it  had  been  cooled  to  74°.  The  can  of  milk 
which  was  stood  at  air  temperature  cooled  only  to  95°. 


1  California  Agricultural  Station  Bulletin  209. 


25 

EFFECT  OF  INSULATING  10-GALLON  CANS  IN  DIFFERENT  WAYS. 

Milk  kept  in  shade. 

Start          1  hour  3  hours  5  hours 

Temperature   of    air 99°  100°  99°  98° 

["  Dry    felt    cover 60  62  65  66 

Temperature  of  contents  of  can  J  Wet  burlap  cover  ....      60  62  66  67 

[No    cover 60  61  78  82 

The  figures  show  that  there  was  a  raise  of  but  7°  when  cans  were 
insulated,  while  there  was  a  raise  of  22°  in  cans  that  were  not 
insulated. 

OVERRUN. 

The  matter  of  overrun  is  an  ever  interesting  and  important  subject 
to  every  buttermaker.  The  method  of  calculation  has  been  noted  in 
former  circulars,  but  still  it  would  seem  that  the  proper  method  is 
still  vague  to  some  of  the  contestants.  Overrun  must  be  calculated 
from  the  fat  paid  for.  It  is  a  mistake  to  take  the  weights  of  cream 
received  and  multiply  the  same  by  the  per  cent,  of  fat  in  the  ripening 
vat  or  churn,  as  determined  by  testing  the  same,  unless  payment  is 
made  on  that  basis. 

One  method  blank  reports  a  23  per  cent,  overrun,  and  the  butter 
when  tested  resulted  as  follows : 

Water         12.40 
Salt  1.54 

Curd  .91 


14.  So 
100  —  14.85  =  85.15  left  for  fat. 
The  per  cent,  of  overrun  possible,  when  the  resulting  butter  tests 
So  per  cent.,  with  no  churning  losses  considered,  would  be  17.64  per 
cent. 

EXPLANATION. 

Formula  for  calculating  per  cent,  overrun  is : 

Pounds  butter  made  —  pounds  fat  paid  for 

x  ton. 

pounds  fat  paid  for 
If  85  per  cent,  of  fat  were  in  the  butter,  then  85  pounds  of  fat  would 
make  100  pounds  of  butter. 

100  —  85 

• X  100  =  17.64. 

35 

The  difference  between  the  reported  overrun  and  the  above  would  be : 

23  —  17.64  =  5.36%. 
In  order  for  the  butter  in  question  to  have  given  a  23  per  cent. 


26 

overrun,  when  no  losses  of  any  nature  were  considered,  it  would  have 
to  have  contained  16.25  per  cent,  water,  or  about  4  per  cent,  more  than 
was  actually  present. 

One  factor,  however,  may  be  considered  in  this  connection.  A 
certain  amount  of  shrinkage  takes  place  in  butter  during'  the  shipping 
and  storing  process.  From  the  incomplete  data  at  hand,  it  is  impos- 
sible to  estimate  this  loss,  but  an  average  may  be  taken  as  1  to  2  per 
cent.  It  is  possible  for  every  buttermaker  to  determine  his  individual 
loss,  if  he  will  make  a  careful  test  of  the  butter  sent  in  to  each  contest, 
and  compare  the  same  with  the  test  made  by  this  department. 

In  making  moisture  tests,  there  are  several  important  factors  which 
must  be  kept  in  mind : 

(1)  Obtaining  a  representative  sample. 

(2)  Preparation  of  sample  to  insure  a  homogeneous  mixture  of 
constituents. 

(3)  Accurate  scales  and  dry  containers. 

(4)  Evaporating  to  constant  weight. 

THE  BABCOCK  TEST  FOR  BUTTERFAT  IN  BUTTER. 

The  present  agitation  among  creamerymen  all  over  the  country 
regarding  the  adoption  of  a  fat  standard  in  butter  has  resulted  in  a 
renewed  interest  in  the  testing  of  butterfat  in  butter  by  the  Babcock 
test.  There  are  several  factors  which  influence  the  accuracy  of  the 
Babcock  test  for  butter,  as  compared  with  the  gravimetric  or  official 
method.  First,  the  impracticability  of  using  scales  more  delicate  than 
moisture  scales ;  second,  the  low  specific  gravity  of  butterfat,  and  the 
large  percentage  of  fat  in  butter ;  third,  the  impossibility  of  getting 
an  exact  reading,  in  bottles  graduated  not  closer  than  .5  per  cent. 

"With  the  object  in  mind  of  testing  the  reliability  of  the  Babcock 
test  for  butter,  all  of  the  samples  of  butter  sent  in  for  the  third  entry 
were  tested  by  the  methoel  noted  below.  The  results  obtained  were 
encouraging  when  compared  with  those  made  by  the  official  method. 

Method. — Get  a  representative  sample  of  butter  by  taking  parts 
from  different  places  in  churn,  cube,  or  square.  Prepare  sample  as 
for  moisture  testing,  by  warming  at  a  temperature  not  over  120°  F., 
until  the  butter  becomes  liquid.  Shake  thoroughly  while  cooling  to  a 
solid  form.  Using  the  Torsion  moisture  scales,  weigh  exactly  9  grams 
into  a  counterpoised  porcelain  dish  which  is  provided  with  a  lip  for 
pouring.  Melt  the  9  grams  of  butter  over  an  alcohol  flame,  being 
careful  not  to  burn  it,  and  pour  into  a  55  per  cent,  bottle.  The  butter 
which  adhered  to  the  dish  may  be  washed  into  the  bottle  bv  using  a 


27 

half  pipette  of  hot  distilled  water.  Allow  the  mixture  of  fat  and 
water  to  cool,  and  add  about  one-half  measure  of  acid.  After  run- 
ning- in  the  tester  the  same  as  cream,  place  bottles  in  hot  water  at 
135°,  for  15  minutes.  The  fat  column  must  be  below  the  level  of  the 
water,  in  order  that  it  be  brought  to  the  proper  temperature  for 
reading-,  135°  F.  The  meniscus  may  be  done  away  with  by  adding 
one-fourth  inch  of  glymol2  to  the  bottles  as  they  are  taken  from  the 
water  bath. 

CONTEST  FOR  1911. 

It  is  to  be  regretted  that  more  buttermakers  did  not  take  part  in 
the  year's  work  just  closed.  The  lack  of  interest  is  hard  to  account 
for.  With  the  large  number  of  creameries  everywhere  throughout 
the  state,  there  should  be  at  least  fifty  entries  sent  in  to  every  bi- 
monthly contest.  It  is  planned  to  begin  the  work  in  1911,  and  it  is 
hoped  that  creamerymen  will  show  sufficient  interest  to  justify  the 
continuance  of  such. 

All  correspondence  regarding  the  contests  should  be  addressed  to 

Dairy  Industry, 

University  Farm, 

Davis,  California. 


Purdue  Bulletin  145. 


